Peanut Butter Banana Whoopie Pies

The classic peanut and banana combination in a delicious handheld whoopie pie. If you are a fan of banana bread, you will absolutely love these whoopie pies! Fluffy banana cookies stuffed with a creamy peanut butter cream cheese frosting, does it really get any better than that? 😉 I love to make whoopie pies, they are the best parts of a cupcake squished into a delicious sandwich.

This recipe makes 12 large whoopie pies, but you can easily make them smaller by using a 1/2 tablespoon scoop. Just make sure you reduce the baking time. Next time you have overly ripe bananas hanging around your kitchen don’t reach for your favorite banana bread recipe, try these whoopie pies instead!

Peanut Butter Banana Whoopie Pies

Prep Time: 30 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 42 minutes minutes

Servings: 12 whoopie pies

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Ingredients 

For the Whoopie Pies:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup mashed banana, about 2 medium ripe bananas
• 1/2 cup sour cream, at room temperature
• 8 tablespoons 1 stick unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg, at room temperature
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon banana extract

For the Peanut Butter Cream Cheese Filling:

• 1 8- oz package cream cheese, at room temperature
• 8 tablespoons 1 stick unsalted butter, at room temperature
• 1/2 cup smooth peanut butter
• 1 ½ cups powdered sugar

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Instructions

• Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
• Whisk the flour, baking powder, baking soda and salt together in a medium bowl; set aside.
• Combine the banana and sour cream in a measuring cup and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until pale in color and fluffy, about 3-4 minutes. Scrape down the sides of the bowl, then add the egg, vanilla extract and banana extract, beating until incorporated. Alternately add the flour mixture (in 3 additions) and banana mixture (in 2 additions), starting and ending with the flour mixture. Beat only until ingredients are just combined.
• Drop by heaping tablespoons onto the prepared baking sheets, about 2-inches apart. Bake, one baking sheet at a time, until edges are golden brown and the cakes spring back when gently pressed, about 10-12 minutes. Remove from oven and slide the parchment paper, with the cakes, onto a wire rack to cool completely.  Use a thin metal spatula to lift the cookies off the parchment paper.
• To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, and peanut butter, on medium speed until the mixture is smooth and fluffy, about 1 minute.
• Add the confectioners’ sugar and the vanilla and beat on low until incorporated. Increase mixer speed to medium and beat until fluffy, about 2 minutes more.
• To assemble, turn half of the cooled cookies upside down, flat side facing up. Drop a large dollop of filling onto the flat side of the cookie, leaving a 1/4-inch plain edge.
• Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie.

Author: Laura

Source: adapted from Tracey’s Culinary Adventures, whoopie pies originally from Martha Stewart, filling originally from Epicurious